Grate the potatoes and onion on the large holes of a box grater, or pulse in a food processor until coarsely shredded.

Tip the shreds into a clean kitchen towel, gather the corners, and twist hard over the sink until the towel stops dripping; this wrings out the starchy liquid that keeps latkes from crisping.

Whisk the eggs, matzo meal, salt and pepper into the dry shreds until the mixture holds together when you squeeze a spoonful in your palm.

Pour oil into a large skillet to a depth of 1/4 inch and heat over medium-high until a dropped potato shred sizzles on contact, about 375°F.

Drop 2-tablespoon portions of batter into the hot oil, flattening each gently into a 3-inch round.

Fry 6 to 8 at a time, 3 to 4 minutes per side, until the edges are deep golden and lacy and the centers no longer look wet.

Lift onto a wire rack set over paper towels and salt immediately while still hot.

Keep finished latkes warm on a sheet pan in a 200°F oven while you fry the rest, then serve hot with sour cream and applesauce.